Mozzarella and Sun-dried Tomato Focaccia for #TwelveLoaves

Making bread is something I don’t do often enough. I’m not sure why, I bake often and I love bread, really love it! If there was such a thing as a bread diet I would happily try it! I guess I tend to think of making bread as time-consuming and dare I say I guess I’m a little scared of bread baking!

Well its said that one should face their fears so when I saw that my Twitter friend Barb was part of a blogging event called #TwelveLoaves, a monthly bread baking blog event I knew immediately that I wanted to take part. Now I’d make bread at least once every month. Not only does this challenge involve baking bread but different kinds of bread which will really challenge my bread making fears! Somehow I missed the first couple of months of 12 loaves, organised by Barb, Jamie and Lora but I’ve discovered it now and I’m up for the rest of the challenge!

The #TwelveLoaves September challenge is bread with cheese. I’ve left this right to the end of the month so I needed a recipe that wouldn’t be too challenging! I thought focaccia would be a relatively easy choice so I made one with mozzarella and sun-dried tomatoes, scattered with tiny leaved Greek basil. It was easy, and didn’t take too long, I loved the melted mozzarella and slightly crisped sun-dried tomato topping! So there, I made bread!

I based my recipe on Gennaro Contaldo’s garlic and rosemary focaccia from his Passione book.

Mozzarella and sun-dried Tomato Focaccia for #TwelveLoaves

(recipe adapted from Gennaro Contaldo’s Focaccia with rosemary and garlic)

300 gram strong plain white flour

200 gram semolina, I used fine cornmeal

1.5 tsp salt

2 x 7 gram sachets of fast action bread yeast

350 ml lukewarm water

For the topping

2 tbsp extra virgin olive oil

125 gram mozzarella pearls or one mozzarella ball torn into pieces

5-6 sun-dried tomatoes in oil.

few basil leaves torn

Fresh ground black pepper

Preheat the oven to 240 C, 475 F, Gas 9.

In a large bowl mix together the flour, semolina and salt.

Measure the lukewarm water into a jug and add the yeast, stir to combine and pour into the bowl with the flour.

Mix until ingredients are combined and knead for about 5 minutes, I use my mixer but if you don’t have one just knead the dough with your hands on a floured work surface.

If using a mixer leave the dough ball in the bowl, if kneading by hand form the dough into a ball and place back into the bowl then cover with a tea towel and leave to rise for 30 minutes or until the dough has double in size.

I love focaccia bread Jayne and this sounds fabulous. But beyond that…so glad you’ve joined us in #TwelveLoaves – I think it does not only push us to try something new but it’s just great fun to be a part of a community and share our efforts with others. You did good girlfriend!